Fall Harvest

This is my favorite time of the year. The days are warm, so I can take an afternoon walk without a sweater. The nights are cool so I can sleep like a stone. Trees are all wearing their party frocks, and I feel like baking something.

Apple-Stuffed Squash

1 acorn squash, halved and seeded

2 tablespoons unsalted butter

1 cup chopped onions

3 cups firm, tart apples, cored and chopped

1/2  cup raisins

2 tablespoons brown sugar

1 teaspoon cinnamon

1 1/2  cups shredded cheddar cheese

Bake squash halves, cut side down, in a baking dish with 1/2” water at 350F (175C) for 40 minutes. Drain off water. In a skillet, sauté onion and apple in butter about 15 minutes. Stir raisins, sugar and cinnamon into onion/apple mixture. Turn squash halves right side up and fill with mixture. Top with cheese and return to oven for about 15 minutes. Best served as a side dish with chicken, turkey or pork.